Strawberry Blueberry Cream Angel Food Cake
Alton Browns Angel Food Cake Recipe Adapted
1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon vanilla
1 1/2 teaspoons cream of tartar
Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
Slice Tube cake in half. Fill with custard, garnish with whipped cream, strawberries and blueberries.
French Vanilla Custard Filling:
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
4 egg yolks
3 cups whole milk
2 tablespoons butter
2 teaspoons pure vanilla extract
Bring first 5 ingredients to a boil in a heavy duty saucepan. Keep whisking until thickens. Stir in butter and extract. Cover plastic wrap or with wax paper. Chill for around 2 hours.
Whipped Cream Sweetened
Split cooled cake into 2 layers, fill with custard, frost with whipped cream, garnish with strawberries and blueberry.